Posts by Sara Silver

Emeril’s Kicked-Up Tuna Melts…

Martha Stewart

Martha Stewart

Is it just me, or does the tuna melt kind of get a bad rap as a sandwich?  Like, you don’t really want to be the only one at a table of ham and cheeses to be delving into a warm (let’s face it, kind of smelly) glob of tuna and melted cheese.  Here’s the thing though, I love them and they’re delicious.  Looking at this picture of Emeril’s Kicked-Up Tuna Melts my mouth is literally watering. Despite the stigma I will be making this recipe tonight and eating it proudly at work tomorrow…even if that means eating it outside.  So, are you a fan of the tuna melt? 

Ingredients

  • 4 cans (5 ounces each) solid white tuna packed in water, drained
  • 1/3 cup mayonnaise, plus more for spreading
  • 1/4 cup finely chopped red onion
  • 4 teaspoons capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon dried oregano, crumbled between your fingers
  • 4 slices crusty bread
  • 8 thin slices tomato
  • 4 slices provolone

Directions

  1. Heat broiler, with rack in highest position. In a medium bowl, combine tuna, mayonnaise, onion, capers, lemon juice, salt, pepper, and oregano and stir until thoroughly combined.
  2. Arrange bread on a baking sheet and spread a little mayonnaise on each slice. Divide tuna salad evenly among slices, then top each with 2 slices tomato and 1 slice cheese. Broil until cheese is golden brown and bubbling, 3 to 4 minutes.

Affordable Updates for a Classic Kitchen…

SF Girl By Bay

SF Girl By Bay

I love the look of shiny granite counter tops and big stainless steel appliances but that’s not the only way to showcase a lovely kitchen.  If you’re in a position where remodeling doesn’t fall within your budget, consider some bright paint colors and imaginative storage and display options to revamp a retro, classic kitchen…it can be just as quaint for a fraction of the cost.

Fluxi ion Tour

Fluxi ion Tour

Look for modern signature pieces – a bold lampshade or pendant light, a contemporary piece  of art, bright dishes in interesting hues or clever decals like the LOVE emblem above.

Design Sponge

Design Sponge

This is clearly an older kitchen, but the bright tea cups and bold color choice in shelving make that an afterthought.  Despite the outdated cabinetry this looks very cute and welcoming.

Feita De Detalhes

Feita De Detalhes

Love the bursts of colors here against white board paneling.  Using light blues throughout pull in the dated tile and make it feel purposeful and unique.

Daily Dream Decor

Daily Dream Decor

An apartment kitchen can be small and boring but this one is so colorful and visually interesting that the plain white cabinets fade completely into the background.  Notice the bursts of yellow that keep things light and help pull everything together.

Here are a few more beautifully classic kitchens updated with charm…

Follow Pics

Follow Pics

We Heart It

We Heart It

Martha Stewart

Martha Stewart

Source Unknown

Source Unknown

10 Quick and Easy Dinner Side Dish Options…

Martha Stewart

Martha Stewart

Deciding on a main course is hard enough without worrying about what you’re going to serve on the side.  To make life a little easier, here are 10 side dish options to pair with your table’s main attraction this week – via Martha Stewart.

#1.  Sautéed Corn, Bacon and Scallions

Ingredients

  • 4 slices bacon, cut into 1-inch strips
  • 4 cups corn kernels
  • Coarse salt and ground black pepper
  • Pinch of red-pepper flakes
  • 2 to 3 scallions, sliced

Directions

  1. Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned, 4 to 6 minutes.
  2. Add corn kernels; season with salt, pepper, and a pinch of crushed red pepper. Cook, stirring often, until corn is tender, 5 to 8 minutes. Stir in scallions. Serve immediately.
Martha Stewart

Martha Stewart

#2.  Oven-Roasted Grape Tomatoes with Chives

Ingredients

  • 2 pints grape tomatoes, halved
  • 1 teaspoon olive oil
  • 1/2 teaspoon crushed dried rosemary
  • Coarse salt and ground pepper
  • 1/4 cup coarsely chopped fresh chives

Directions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and rosemary. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives.
Martha Stewart

Martha Stewart

#3.  Zucchini and Yellow Squash Gratin

Ingredients

  • 2 tablespoons butter
  • 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup heavy cream
  • 1 cup panko
  • 1/2 cup grated Parmesan cheese

Directions

  1. Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
  2. Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and cup Parmesan.
  3. Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.
Martha Stewart

Martha Stewart

#4.  Easy Creamed Spinach

Ingredients

  • coarse salt and ground pepper
  • 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned
  • 2 tablespoons butter
  • 1/2 medium onion, minced
  • 4 garlic cloves, minced
  • 4 ounces bar cream cheese, cut into pieces
  • 1/2 cup milk
  • pinch ground nutmeg

Directions

  1. Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
  2. In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
  3. Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.
Martha Stewart

Martha Stewart

#5.  Fried Green Tomatoes

Ingredients

  • 1/3 cup light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon hot sauce
  • Coarse salt and ground pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/2 cup cornmeal
  • 1 1/2 teaspoons seafood seasoning
  • 2 medium green tomatoes (both ends sliced off), each cut crosswise into 4 slices
  • 1/2 cup vegetable oil, such as safflower

Directions

  1. In a small bowl, stir together mayonnaise, lemon juice, and hot sauce. Season with salt and pepper, and set sauce aside.
  2. Place flour, eggs, and cornmeal each in a separate bowl, and season each with 1/2 teaspoon seafood seasoning.
  3. Line a large rimmed baking sheet with paper towels. Working with a few slices at a time, dip tomatoes in flour, then eggs, and finally cornmeal.
  4. In a large saucepan, heat oil over medium. Working in two batches, fry tomatoes until golden brown, about 3 minutes per side; transfer to baking sheet, and sprinkle with salt. Serve immediately with sauce.
Martha Stewart

Martha Stewart

#6.  Honey-Glazed Carrots

Ingredients

  • 1 tablespoon vegetable oil, such as safflower
  • 2 pounds carrots, cut into 1-inch lengths, halved if thick
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup honey
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter

Directions

  1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes
  2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
  3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper
Martha Stewart

Martha Stewart

#7.  Asparagas Gruyere Tart

Ingredients

  • Flour, for work surface
  • 1 sheet frozen puff pastry
  • 5 1/2 ounces (2 cups) Gruyere cheese, shredded
  • 1 1/2 pounds medium or thick asparagus
  • 1 tablespoon olive oil
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Cook’s Note

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

Martha Stewart

Martha Stewart

#8.  Potato-Chive Pancake

Ingredients

  • 1 bag (16 ounces) frozen hash brown potatoes, thawed
  • 1 tablespoon chopped fresh chives or scallions
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil

Directions

  1. Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
  2. In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.
Martha Stewart

Martha Stewart

#9.  Cream Corn with Parmesan

Ingredients

  • 2 tablespoons vegetable oil
  • 6 cups fresh corn kernels (about 8 ears)
  • Coarse salt and freshly ground pepper, to taste
  • 3/4 cup heavy cream
  • 1/4 cup homemade or low-sodium store-bought chicken stock
  • 1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling (optional)

Directions

  1. Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
  2. Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
  3. Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.
Martha Stewart

Martha Stewart

#10.  Lemony Baby Broccoli

Ingredients

  • 1 tablespoon olive oil
  • 2 bunches baby broccoli (6 to 8 ounces each), tough ends trimmed
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes, (optional)
  • 1 tablespoon fresh lemon juice, plus wedges for serving
  • Coarse salt and ground pepper

Directions

  1. In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.
  2. Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.

Easy Bathroom Makeovers…Before and After Pictures

Decorology

Decorology

Happy Sunday!  Yesterday morning I rolled out of bed and into the bathroom, looked around and decided it was time to do some sprucing up.  In my search for inspiration, I came across an article from Better Homes and Gardens that I had to share in case you were in your bathroom this weekend thinking the same thing!  I love these ideas because they’re cheap, practical and can be knocked out in just a couple of days.  You won’t believe the transformations…

BEFORE

BHG

BHG

I lived in Philadelphia for a few years and this reminds me of every row home bathroom I was ever in.  Crowded and with one tiny window;  the clutter and outdated tile seem a bit insurmountable.

AFTER

BHG

BHG

Amazing!  A few easy updates like paint and well-chosen accessories is all it took to turn this bathroom around.  The sandy color of the tile inspired a beach theme, brought to life by  the soft blues and greens of a new shower curtain and linens.  The clutter was moved out and replaced by a wooden coat rack (great idea!) – trendy and perfect for storing shower accessories, robes and towels.

BEFORE

BHG

BHG

The strip light fixtures and tile vanity really date this bathroom – strip lighting above the mirror is pretty standard in most homes today and can give off a really cookie cutter look.

AFTER

BHG

BHG

Paint!  It changes everything…the vanity was painted a bright white to appear more like a dresser than a standard piece of bathroom furniture.  The sink fixtures and counter top were changed out but the floor tiles were left as is.  Wall sconces and a new medicine cabinet finish off the look.

BEFORE

BHG

BHG

The monochromatic tiles running from the floors to the walls make this small bathroom feel cramped and dated – and the sink is too large for the 7 x 7.5 foot space.

AFTER

101309959.jpg.rendition.largest

BHG

It’s hard to believe this is the same bathroom!  A pedestal sink opens up floor space and solid-surfacing panels made to look like bead board wainscoting give the walls a fresh farmhouse look.  Yellow accents and a new medicine cabinet pull it all together.  The use of shelving to add more storage space is genius.

Have you done any bathroom updating lately?  Any tips for getting a great look on a budget?

How to Make Any Marinara Sauce in 5 Steps…Food 52 Love Pt. 5

Food 52

Food 52

Once again, Food 52 breaks down in 5 easy steps the how-to on putting together some of the foods we use most in the kitchen.  Today’s ‘Not Recipe’  – marinara sauce!  Once you master the base of this sauce you can infuse other ingredients in to add depth and flavor to your dishes.  I like to start with a simple marinara and add in lemon juice and a bit of zest to complement a shrimp pasta that’s a favorite around my house.  The author suggests adding anchovies to sautéed’ garlic, reducing your tomatoes and then throwing in chopped capers and chopped pitted olives to make a quick Puttanesca. Mmmmm.

So, let’s get started…

#1.  Finely chop some garlic (4 Cloves is a good baseline but let your taste buds be the guide).

Food 52

Food 52

 #2.  Prepare your tomatoes.  If your cooking during the Summer and Fall months try to use ripe, locally grown tomatoes for the freshest taste.  If you have none available, a high quality brand of canned tomatoes will do the job just fine.  If you go with canned, drain the tomatoes to avoid an overly watery sauce.  Look for tomatoes canned in their own juices, not tomato sauce  – preferably with no added salt or seasonings.  If using whole tomatoes, carefully crush them by hand.

Food 52

Food 52

#3.  Add olive oil to your pan and begin sautéing garlic over low eat.  When the chopped cloves become soft and fragrant, stir in your prepared tomatoes.

Food 52

Food 52

#4.  Turn up the heat and let the tomatoes reduce and thicken.  Add in a handful of fresh herbs like basil and parsley, stalks and all, and allow them to poach in the sauce.

Food 52

Food 52

#5.  If your marinara appears too thick, add in some pasta water or reserved tomato juices to achieve a good consistency.  Remove herb stalks and leaves – add salt and freshly ground pepper to taste.

Food 52

Food 52

Where you go from here is up to you!  Serve the sauce over pasta as is or use it to enhance a homemade pizza, eggplant or chicken parmigiana.

Key Chain for Daddy…Unique Father’s Day Gift

 Formiadesign

Formia Design

I was looking for some unique ideas for Father’s Day gifts and came across these key chains by Formia Designs, sold on their website and on Esty.  They’re a little pricey at $89 –  ranging up to $139 based on detail but they’re made of Titanium which should last many, many years.  You e-mail them your child’s drawing and they send you back the key chain!  I’m not sure how quickly they fill orders but even if it doesn’t make it by Father’s Day this year, this personalized key chain would still be a lovely belated gift. 

I have boxes and boxes of my children’s drawings that get stored away and never looked at again.  I just think these are such a precious way to appreciate their innocence and creativity every day of the week.

Formia Design

Formia Design

Formia Design

Formia Design

Formia Design

Formia Design

 
Formia Design

Formia Design

Formia Design

Formia Design

3 Course Father’s Day Menu…a Man’s Meal

Martha Stewart

Martha Stewart

Father’s Day is just around the corner and I’m going to try really hard to make a big deal out of it this year.  My husband loves to say that Father’s Day is an obligatory follow-up to the real celebration of parenting, Mother’s Day, and I hate to admit it but it’s kind of true – Father’s Day is often overlooked.  Well, there’s a remedy for that and it involves food…meat to be more specific, and lot’s of it!  I’ve been working on a sample menu catered specifically to the male taste buds (although I don’t think the kids and I will mind helping him eat it).  Do you have any special recipes in mind to celebrate Father’s Day this year?

MAN COURSE #1.

Sweet & Spicy Peanut Chili Chicken Wings

via a Pastry Affair

Pastry Affair

Pastry Affair

Yields about 10-12 chicken wings

3 tablespoons peanut oil (olive oil for substitute), plus extra for coating
1/4 cup rice vinegar
1 tablespoon soy sauce, divided
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 1/4 pound chicken wings, tips trimmed and cut at the joint
1/4 cup chilli and garlic sauce
3 tablespoons creamy peanut butter
1 teaspoon to 1 tablespoon sriracha, depending on how spicy you want your wings

Pastry Affair

Pastry Affair

In a medium bowl, whisk together 3 tablespoons peanut oil, rice vinegar, 2 teaspoons soy sauce, garlic, and ginger. Add chicken wings and coat. Refrigerate for 2-4 hours to marinate.

Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with aluminum foil.

Place chicken wings on prepared baking sheet and bake for 20-25 minutes, or until chicken has a little color. Turn and baste wings with more marinade halfway through baking.

In a separate bowl, stir together remaining 1 teaspoon soy sauce, chilli and garlic sauce, peanut butter, and sriracha (start with 1 teaspoon and add more to achieve desired spiciness). Add peanut oil and stir until mixture becomes smooth, about 1-2 tablespoons. It will be very thick. Set aside.

Coat hot, baked wings heavily in peanut butter coating. Allow to cool for a few minutes before serving. Best enjoyed with a side of napkins.

MAN COURSE #2.

LIME AND CHILLI SKIRT STAKE FAJITAS

via the Gourmet Traveller

Gourmet Traveller

Gourmet Traveller

You’ll need

  •  2 lbs. skirt steak, trimmed
  • 1 cup lime juice (about 8 limes), or to taste, plus extra wedges to serve
  • 2 avocados, flesh coarsely chopped
  • ½ long red chilli, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 2 vine-ripened tomatoes, coarsely chopped
  • ¼ cup coriander (firmly packed), coarsely chopped, plus extra leaves to serve
  • 10 flour tortillas
  • jalapeños and shredded iceberg lettuce (optional)
Have Her Over For Dinner

Have Her Over For Dinner

Method

  • Place steak in a non-reactive dish, cover with 200ml lime juice and stand to marinate for 15 minutes, turning occasionally.
  • Meanwhile, combine avocado, chilli, half the oil and 25ml lime juice (or to taste) in a bowl, season to taste and set aside.
  • Combine tomato, coriander, remaining oil and remaining lime juice (or to taste), season to taste and set aside.
  • Preheat a char-grill to high heat. Remove steak from juice and pat dry with absorbent paper. Grill steak until cooked to your liking, turning occasionally (4-5 minutes each side for rare), transfer to a plate, cover loosely with foil and set aside to rest (10 minutes).
  • Meanwhile, grill tortillas in batches until warm, turning once (15 seconds each side), keep warm and repeat with remaining tortillas.
  • Thinly slice steak, season to taste and serve with avocado mixture, tomato mixture, tortillas, extra lime wedges, jalapeños and iceberg, if desired.

MAN COURSE #3.

BLACKBERRY CAKE

via Mama’s Gotta Bake

Mama's Gotta Bake

Mama’s Gotta Bake

Blackberry Cake

From Baking by Emma Patmore

  • 1 pound blackberries
  • 1/3 cup sugar
  • 1 large egg
  • 1/3 cup light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup whole milk
  • 1 cup self-rising flour
Mama's Gotta Bake

Mama’s Gotta Bake

Directions

  1. Preheat the oven to 350 degrees F. Using a pastry brush and a tablespoon of melted butter, lightly grease a 8″ cake pan or a 9″ pie plate and set aside.
  2. Place the blackberries and the sugar together in a medium bowl and gently toss until the blackberries are totally covered in the sugar. The berries are very tart (usually) so make sure they’re completely coated.
  3. Place the coated berries in the pan you set aside. Spread them around so they evenly cover the bottom of the pan.
  4. Beat the egg and brown sugar together in a large bowl until well combined. Stir in the melted butter and milk. Sift the flour into the egg/butter mixture and blend until the flour is incorporated.
  5. Blend until you have a smooth batter then spread the batter over the blackberries in the pan.
  6. Bake for about 25 minutes until the cake is firm and golden around the edges.
  7. Dust the top of the cake with some powdered sugar and serve warm.
  8. You can also bake this cake in individual ramekins, just adjust the time accordingly.

Quick, Healthy Breakfast…Egg Muffins with Ham, Cheese and Bell Peppers

Kalyn's Kitchen

Kalyn’s Kitchen

You’ve seen the commercials where families are gathered around the table eating a hot, healthy breakfast before heading out the door to school and work, right?  Does that happen at your house…cause around here the mornings can be utter chaos!  Who has time to cook?!?  Certainly not me. 

Enter the Egg Muffins with Ham, Cheese and Green Bell Peppers courtesy of Kalyn’s Kitchen.

Kayln's Kitchen

Kayln’s Kitchen

Egg Muffins with Ham, Cheese, and Green Bell Pepper

(Makes 12 small muffins, about 6 servings)

Ingredients:
1 heaping cup finely diced ham
2/3 cup finely grated low-fat cheese
1/2 green bell pepper, finely diced
1-2 thinly sliced green onions (optional, but recommended)
12 eggs, beaten well
1 tsp. Spike seasoning (or use any seasoning blend that is good with eggs)

Instructions:
Preheat oven to 375F/190C.  Spray Individual Silicone Baking Cups with nonstick spray.

Dice ham and green pepper and slice green onions.  In the bottom of the baking cups layer the ham, cheese, green pepper, and green onions, dividing each equally among the 12 baking cups. 
Kalyn's Kitchen

Kalyn’s Kitchen

Kalyn's Kitchen

Kalyn’s Kitchen

Break eggs into a bowl or large measuring cup that has a pour spout, then beat eggs and Spike Seasoning with a fork until they are well combined.  Pour eggs over the other ingredients until the muffin cups are nearly full, but not quite reaching the top.  (Pour some egg in each cup, let it settle, and then pour more until the cup is nearly full.)  Take a small fork and gently “stir” to distribute the ingredients in the egg mixture.
Kalyn's Kitchen

Kalyn’s Kitchen

Bake 25-30 minutes, or until the egg mixture is set and starting to brown slightly. 
Kalyn's Kitchen

Kalyn’s Kitchen

 
Egg muffins will keep well in the refrigerator for at least a week.   To reheat, microwave 30-60 seconds.  (Don’t cook too long in the microwave or they get rubbery.
 
Kalyn's Kitchen

Kalyn’s Kitchen

Pop these in the microwave on your way out the door and you’ve got a hot and healthy breakfast to go!  Experiment with other ingredients like tomato and feta cheese or spinach.  Make these on a Sunday night for breakfast all week long.

Sea Glass Inspired Decor…Bringing the Beach Indoors

Better Homes and Gardens

Better Homes and Gardens

Close your eyes and picture the ocean – the roar of the waves, the warm sand on your feet – the call of the sea gulls and the sun on your skin.  When I saw this collection in Better Homes and Gardens that scene is the first thing that came to mind.  The colors are so soft and distinctively nautical; I can almost smell the salt water.  Honestly, it makes me want to redecorate my whole home into a beach bungalow.  If you feel the same way, here are some more sea glass inspired decor ideas to help you bring the beach to life in your home this season.

Pop Sugar

Pop Sugar

I love the drift wood and sea glass wall hanging.  If you’re one of those people who like to scour the sand for shells and glass this would be a great project to display what you find this Summer.

Source Unknown

Source Unknown

Delight By Design

Delight By Design

Weathered white or gray is a perfect backdrop for a sea glass or nautical theme because it mimics the sun bleached, salt water worn wood found along the ocean front.  Also, whites and pale grays will let the cool blue and greens of the sea glass take center stage.

Martha Stewart

Martha Stewart

Esty

Esty

Source Unknown

Source Unknown

Houzz

Houzz

The paint color on these walls is Sea Salt by Benjamin Moore.  The blue/green is so subtle and beautifully beachy; if you’re considering doing a  beach themed room this would be an excellent place to start.  Continue with colors that reflect the overall picture of an ocean scene in your mind – white couch for the white clouds, soft khaki’s and browns for the sand – if possible, find a rug that helps pull it all together.

BrightNest

BrightNest

Sea Shell; Supply / Esty

Sea Shell; Supply / Esty

Cottage Home

Cottage Home

Esty

To break up the monotony of the pale blues and greens of an ocean theme try adding in touches of coral, peaches and pinks.  In small doses they’re a lovely compliment to the cool pastels of the Summer season.

Baked Zucchini Sticks and Sweet Onion Dip…

King Arthur Flour

King Arthur Flour

These look good, right?  Even if you hate vegetables, the crunchy panko breadcrumbs over tender salted zucchini dipped in home-made  sweet onion sauce make these  little babies irresistible.  Try subbing them in for french fries the next time you’re grilling out or make a batch for a healthy snack alternative over the weekend.  If you’re a vegetarian, even better…put them in your weekly rotation!  I love finding new ways to serve and eat vegetables – and hey, if you pile on enough panko maybe the kids won’t notice they’re green underneath!

Baked Zucchini Sticks and Sweet Onion Dip

via King Arthur Flour

King Arthur Flour

King Arthur Flour

Dip

  • 1 tablespoon butter
  • 1 medium sweet onion, about 1/2 pound, peeled and sliced
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon prepared mustard
  • 1 cup mayonnaise
  • salt and pepper to taste

Zucchini sticks

  • 3 medium zucchini, unpeeled, cut into 3″-long stick
  • 1 tablespoon salt
  • 1 cup coarse, dry bread crumbs (e.g., panko)
  • scant 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon mixed Italian herbs
  • olive oil spray
  • 1/2 cup egg substitute; or 2 large eggs; or 3 egg whites, lightly beaten
King Arthur Flour

King Arthur Flour

First, find yourself 3 medium-size zucchini, about 9″ to 10″ long. 

Cut each zucchini into 3″ sticks about the diameter of your finger. Cutting each zucchini into 9 sticks lengthwise, then cutting into 3″ lengths, works well.

Place the zucchini sticks in a colander over a bowl, and sprinkle with 1 tablespoon of salt. Let them drain for 1 hour or longer.

While the zucchini are shedding their excess liquid, make the dip.

King Arthur Flour

King Arthur Flour

First, melt 1 tablespoon butter in a medium-sized frying pan over moderate heat, and add 1 medium sweet onion (about 1/2 pound), sliced.

Cook, stirring occasionally, until the onion softens, then caramelizes. This should take between 20 and 25 minutes, at medium-low heat. The lower the heat, the longer it takes, but the less likely you are to burn the onions.

When the onions are medium brown, remove them from the heat

Place the following in a small food processor or blender:

all of the caramelized onions
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard

Process until fairly smooth.

Remove from the processor, and stir in 1 cup mayonnaise.

King Arthur Flour

King Arthur Flour

Rinse your zucchini thoroughly to get rid of any excess salt. Then pat them dry.

Next up: the bread and cheese coating. But first, preheat the oven to 425°F. Line a baking sheet with parchment, and spray the parchment with olive oil.

King Arthur Flour

King Arthur Flour

Combine the following:

1 cup Panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 tablespoon mixed Italian herbs

Mix until thoroughly combined.

King Arthur Flour

King Arthur Flour

Beat 2 large eggs; or pour 1/2 cup egg substitute into a dish.  Coat your zucchini and hand dip individually in the panko mixture.  Line on baking sheet.

King Arthur Flour

King Arthur Flour

Bake the sticks for about 12-15 minutes per side until they’re starting to brown.  You’ll know they’re done when they’re brown and crisp on the outside.

King Arthur Flour

King Arthur Flour

King Arthur Flour

King Arthur Flour